BRUNCH POTATOES ALFREDO WITH ROASTED PEPPERS

Brunch Potatoes Alfredo with Roasted Peppers image

Loaded with hash brown potatoes, cheese and Alfredo pasta sauce, this fast-to-fix casserole is almost a meal by itself!

Provided by Betty Crocker Kitchens

Time 50m

Yield 10

Number Of Ingredients 6

Ingredients

7 cups frozen country-style shredded hash brown potatoes (from 30-oz bag), thawed
3/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
4 medium green onions, sliced (1/4 cup)
1 container (10 oz) refrigerated Alfredo pasta sauce
1 1/2 cups shredded Swiss cheese (6 oz)
Additional sliced green onion tops

Steps:

Heat oven to 350°F. Spray 11x7-inch or 12x8-inch glass baking dish with cooking spray. Place potatoes, bell peppers and green onions in baking dish; mix lightly. Top with Alfredo sauce; sprinkle with cheese.
Bake uncovered 40 to 45 minutes or until golden brown. Sprinkle with additional green onion tops and chopped roasted red bell peppers if desired just before serving.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g, TransFat 1/2 g